Staff turnover is costly. Training new staff, having your customers always putting up with newbies is not the way to go. A cool restaurant (Bubbakoo's) near the Jersey shore seems to have it figured out.
Bubbakoo's turnover is about 30 percent to 35 percent among crew members and 15 percent to 20 percent among management. By comparison, the restaurant industry's turnover rate was 66.3 percent in 2014, according to the National Restaurant Association, a trade group.
This article outlines how he does it, but as usual it seems to lean toward the concept of 'Respect'. Simply being nice and living up to the promises you make seem to again and again be the overriding theme of businesses without lots of turnover. It's easy to think that a person works for a 'business', but its really not true. People work for 'their manager', and that is what they think of at the end of the day. Treat people right, pay them fairly and see if they don't stick around (and treat your customers like gold!). These guys aren't customers of ours yet, but I'd be willing to bet they focus on providing tools to make communication easier, like restaurant scheduling software.